Summertime Fried Chicken Sandwiches with Tangy Slaw Recipe
These Summertime Fried Chicken Sandwiches with Tangy Slaw are a perfect blend of crispy, juicy fried chicken paired with a refreshing cabbage and carrot slaw. Marinated in buttermilk and seasoned for maximum flavor, the chicken is perfectly fried to golden brown and assembled on a brioche bun with Swiss cheese, pickles, and a sweet and tangy honey dijonnaise that complements the dish beautifully. Ideal for warm-weather meals and gatherings, these sandwiches offer a satisfying crunch and a burst of flavors in every bite.
- Prep Time: 10 minutes plus 4-6 hours marinating
- Cook Time: 15 minutes
- Total Time: 5 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
- 1 large egg
- 1 tablespoon seasoning mix (a blend of your choice, e.g., paprika, garlic powder, black pepper, cayenne)
Batter and Frying Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon seasoning mix (same as above)
- 4-5 cups peanut oil for frying
Tangy Slaw
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise (Greek yogurt can be used as a substitute)
- 2 tablespoons white vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
Sandwich Assembly
- Brioche buns
- Swiss cheese slices
- Pickles, pickled jalapenos, or preferred toppings
- Honey Dijonnaise (a mix of honey and Dijon mustard)
Instructions
- Marinate the Chicken: In a plastic bag or glass bowl, combine the chicken breasts with the buttermilk, egg, and 1 tablespoon of seasoning mix. Seal or cover and refrigerate for 4-6 hours to allow the flavors to penetrate and to tenderize the chicken.
- Prepare the Batter: In a shallow bowl, mix together the flour, cornstarch, baking powder, salt, and 1 tablespoon seasoning mix. This dry mixture will be used to coat the chicken before frying.
- Make the Slaw: In a medium bowl, toss together the shredded cabbage, shredded carrots, mayonnaise, white vinegar, sugar, and salt until well combined. Set aside to let the flavors meld.
- Heat the Oil: Pour the peanut oil into a deep frying pan or skillet, heating it over medium-high heat. Test if the oil is ready by flicking a speck of water into it; a sizzle indicates it is hot enough for frying.
- Fry the Chicken: Remove the chicken from the marinade, shaking off excess liquid. Dredge each piece thoroughly in the prepared dry batter, ensuring an even coating. Carefully place the chicken pieces in the hot oil, frying for about 5 minutes on one side until golden and crispy. Flip and fry the other side for 2-3 minutes, or until fully cooked through and crispy. Drain on paper towels, sprinkling lightly with additional salt to taste.
- Assemble the Sandwich: On the bottom half of each brioche bun, layer a piece of fried chicken, a slice of Swiss cheese, a generous spoonful of tangy slaw, pickles or pickled jalapenos, and drizzle with honey dijonnaise. Top with the bun lid and serve immediately for the best texture and flavor.
Notes
- You can substitute Greek yogurt for mayonnaise in the slaw for a lighter, tangier version.
- For the seasoning mix, consider using a blend of paprika, garlic powder, onion powder, black pepper, and a bit of cayenne for some heat.
- Honey dijonnaise can be made by mixing equal parts honey and Dijon mustard to taste.
- Make sure the oil temperature is maintained around 350°F (175°C) to avoid greasy chicken.
- Using boneless skinless chicken breasts ensures quick cooking and easy sandwich assembly.